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Sweet snap peas & salty proscuitto balance each other perfectly in this creamy risotto. We skip the grated parmesan, but feel free to add it if you just love cheese so much. A sprinkle of fresh basil or even mint completes this dish and brings it all together.
The essence of pumpkin pie in a crispy waffle. These are dairy free and gluten-free.
Perfect for kids as using frozen blueberries actually cools the oatmeal down just enough to be able to enjoy this a bit sooner. A drop or two or almond extract is optional, but adds a bit more zing to a bowl of oats.
Egg. Quinoa. Almonds. That’s pretty much it for these happy little patties that make a perfect vegetarian main dish. Use any leftover quinoa recipe. Mince up cooked veggies or herbs to doll these up a bit. If you can’t do nuts, substitute breadcrumbs for the almond meal*.
Shreds of zucchini add heartiness to these vegetarian burger-patties that are lovely bundled into lettuce or even a whole grain bun. Add your favorite toppings, including seared zucchini slices, pickles, tomatoes, mayo, mustard or whatever topping makes a burger a burger for you. Start with cooked quinoa.
